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Constructed over nearly 65 hectares, this 18-hole course is 6,130 metres long. Designed by the architects Patrick Fromanger and Marc Adam, it is laid out on slightly undulating ground, crossed by a river, the “Troësne”, with large ponds surrounded by centuries-old willows, whose history tells that they were planted at the time of Henri IV who hunted here. The fairways, of varied designs, benefit from automatic watering just as the whole course does. The greens built on sand are made difficult by full forms and a generous surface area. Many bunkers are placed around the course and effectively defend the greens.

Catering

For 10 years now, under the aegis of Stéphane DUMESNIL, a passionate cook, accompanied by Céline, his wife; you are greeted in a friendly atmosphere by a dynamic team. On the menu: French traditional cuisine but never devoid little touches of exoticism and originality. Each dish is generous and as far as possible, cooked with fresh products, harvested locally. Also concerned with keeping to high hygiene standards, the staff benefit from HACCP training and the kitchen undergoes tests and random sampling by an independent laboratory 5 times a year.